Ingredients

Directions

In a large pot, bring a quart of water to a boil with the honey, lemon juice, and oil. Add the artichokes, lower the heat, and cook, covered, for 4 to 5 minutes.

With a slotted spoon, transfer the artichokes to a serving bowl. Combine with the shallots. Boil down the cooking liquid until it is syrupy and reduced in volume to about 1 cup. Pour this liquid over the artichokes. Let cool to room temperature and serve sprinkled with the parsley.

The artichokes will keep, covered, in the refrigerator, for several days.